Mandarin Orange Crepes
This is a retro dessert, similar to apple pie a la mode—but
a lot easier to prepare and a good deal more interesting.
Makes 12 crepes, 6 servings
Ingredients:
Mandarin Orange Sauce:
Makes 1 cup
1 15-ounce can of Mandarin oranges in light syrup,
drained, juice reserved
2 tablespoons Grand Marnier or orange liqueur
2 teaspoons cornstarch
1/4 cup reserved juice
For the crepes:
1 cup milk
1 egg
1/4 teaspoon salt
3/4 cup unbleached flour
finely grated zest of 1/2 orange
1 tablespoon sugar
4 tablespoons melted butter
caramel ice cream, as needed, for garnish
Preparation:
To make the sauce:
Place oranges and Grand Marnier in a small saucepan over
medium-high heat and cook until hot, about 3 to 5 minutes. Stir the
cornstarch into the reserved juice until smooth, then add to oranges in
the saucepan and stir gently, with a spatula. Cook until thickened, about
3 minutes. Remove from heat. Reserve.
To make the crepes:
Place all ingredients in a blender and blend until
completely smooth, scraping down sides as necessary. Transfer to a
pitcher, cover and refrigerate at least 2 hours or overnight.
Spray a nonstick skillet that has a 5 to 6-inch diameter bottom
measurement very lightly with nonstick spray and heat over medium heat.
(Do not heat nonstick skillets over high heat.) When skillet is hot, ladle
enough crepe batter - about 1/8 cup - into skillet to cover bottom thinly,
tilting to spread evenly over the bottom. Cook until bubbles appear in the
top and the crepe looks set. Then turn (using a nonstick spatula) and cook
for a few seconds on the second side. The first crepe is usually a test
crepe. After the pan is properly heated it takes less than a minutes to
cook a crepe on both sides. Transfer crepe to a plate and cover with a
cloth napkin. Repeat until all crepes are cooked. Keep warm in a 200
degree F oven.
To serve:
Place the nicely browned surface of the crepes up. Allow
two crepes per serving. Fold two crepes each in half and half again to
resemble a folded handkerchief. Shingle on a dessert plate. Top with two
rounded tablespoons of orange sauce and a large scoop of caramel or vanilla
ice cream.
Copyright 2006 Jackie Shen
Red Light, Chicago
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